†Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
§Coffee Center, Agronomic Institute of Campinas (IAC), P.O. Box, 28, 13001-970 Campinas, São Paulo, Brazil.
J Agric Food Chem. 2015 May 20;63(19):4815-26. doi: 10.1021/acs.jafc.5b00530. Epub 2015 May 6.
The influence of green coffee genotype on the bioactive compounds and the in vitro antioxidant capacity against the principal reactive oxygen (ROO(•), H2O2, HO(•), and HOCl) and nitrogen (NO(•) and ONOO(-)) species of biological relevance was investigated. This is the first report on the capacity of green coffee to scavenge H2O2, HOCl, and NO(•). Variations in the contents of total chlorogenic acids (22.9-37.9 g/100 g), cinnamoyl-amino acid conjugates (0.03-1.12 g/100 g), trigonelline (3.1-6.7 g/100 g), and caffeine (3.9-11.8 g/100 g) were found. Hydrophilic extracts of Coffea canephora and Coffea kapakata were the most potent scavengers of ROO(•), H2O2, HO(•), NO(•), and ONOO(-) due to their chlorogenic acid contents, which were, on average, 30% higher than those found in Coffea arabica and Coffea racemosa. The results showed that genotype is a determinant characteristic in the bioactive compound contents and consequently in the antioxidant capacity of green coffee.
研究了绿原咖啡豆基因型对生物活性化合物的影响，以及绿原咖啡豆对主要活性氧（ROO(•)、H2O2、HO(•)和 HOCl）和活性氮（NO(•)和 ONOO(-)）物种的体外抗氧化能力的影响。这是首次报道绿原咖啡豆清除 H2O2、HOCl 和 NO(•)的能力。总绿原酸（22.9-37.9 g/100 g）、肉桂酰-氨基酸轭合物（0.03-1.12 g/100 g）、葫芦巴碱（3.1-6.7 g/100 g）和咖啡因（3.9-11.8 g/100 g）的含量存在差异。由于绿原酸含量较高，Coffea canephora 和 Coffea kapakata 的亲水性提取物是 ROO(•)、H2O2、HO(•)、NO(•)和 ONOO(-)的最有效清除剂，平均比 Coffea arabica 和 Coffea racemosa 高 30%。结果表明，基因型是绿原咖啡豆生物活性化合物含量和抗氧化能力的决定特征。
